Roasted Brussels Sprouts {Two Ways in One} — An EASY way to try TWO different versions of Brussels Sprouts in one!! There’s Sweet and Spicy Sprouts AND Traditional Roasted Sprouts! So different and both SO GOOD!!
Oven Roasted Brussels Sprouts Recipe
If you’re a Brussels sprouts fan like I am, this is the perfect way to try two different versions and flavors of sprouts in one. That’s right, this is an easy flavorful Thanksgiving and Christmas side dish recipe that’s made on the same sheet pan, and cooks in the same amount of time, but with totally different flavors.
Twice as nice is the way I like to think of these crispy Brussels spouts. This recipe makes sweet and spicy Brussels sprouts AND traditional Brussels sprouts. Win!
Not only do both versions of the Brussels sprouts taste great, but this is also such an easy side dish to prepare that will feed your holiday crowd. And unlike many holiday foods that are loaded with fat and guilt, you can feel good about serving up this naturally vegan and gluten-free side dish.
Actually, I love Brussels sprouts so much that I would be happy with them as the main dish. No shame in admitting my sprout love.
What’s in Roasted Brussels Sprouts?
For the sweet and spicy Brussels sprouts, I tossed the sprouts with toasted sesame oil, sweet chili sauce, McCormick Garlic Powder, McCormick Black Pepper or McCormick Black & White Pepper, and McCormick Crushed Red Pepper.
Look for Thai Kitchen Sweet Red Chili sauce in the Asian section of your grocery store. Don’t confuse it with chili garlic sauce, which is deep red in color and usually in a small jar with a green lid.
The sweet chili sauce helps lend a sweet and tangy flavor while also boosting both the garlic level and the spiciness.
Between the sweet chili sauce, McCormick Pepper, and McCormick Crushed Red Pepper, these Brussels sprouts have a kick over time. If you eat a couple you may think, “Oh they’re not that spicy”, but after eating half the tray (like I can do in sitting), you can definitely feel the spiciness. And I love that.
On the other side of the baking sheet, there’s these more traditionally-flavored Brussels Sprouts. Nothing smells more classically Thanksgiving to me than sage and thyme.
I tossed these sprouts in olive oil, McCormick Ground Sage, McCormick Ground Thyme, McCormick Sea Salt, and McCormick Black Pepper or McCormick Black & White Pepper.
These sprouts will be the perfect complement to your turkey and stuffing because they share a similar flavor profile.
How to Trim Brussels Sprouts
For this crispy Brussels sprouts recipe, you’ll first need to trim and peel the sprouts. To do so, you’ll first need to slice off the very end of each sprout (the small, pointed end). The end is too hard to chew.
Then, remove any discolored or dry outer leaves of the sprout. Once that’s done, slice the sprouts in half lengthwise.
And that’s it! You’ve just trimmed Brussels sprouts.
How to Roast Brussels Sprouts
Line a baking sheet with aluminum foil, then add the sprouts. Separate the sprouts in half; on one side of the baking sheet, toss the sprouts with the sweet and spicy seasonings. On the other side, toss the sprouts with the traditional seasonings.
Turn all sprouts cut side down, then roast until the Brussels sprouts are done as desired.
How Long to Roast Brussels Sprouts?
Once you’ve tossed the sprouts with the two different seasonings, they need to roast at 425F for 12 to 15 minutes. Then, flip the sprouts so they’re cut side up and roast for another 15 minutes.
Note that all ovens vary in temperature (some burn hotter than others), so watch your sprouts not the clock when determining their doneness.
Can I Prep These in Advance?
If you want to prep this oven roasted Brussels sprouts recipe before a holiday dinner, you can trim and halve the sprouts up to 24 hours before roasting them.
However, you’ll want to roast the sprouts just before you plan on serving them. Reheated Brussels sprouts aren’t crispy and don’t taste as good!
Tips for Making the BEST Brussels Sprouts
For best results, use fresh Brussels sprouts that are vibrant green in color. If your sprouts appear wilted, shriveled, or discolored, they won’t taste very good.
Also note that fresh sprouts are a must in this recipe. You can technically roast frozen Brussels sprouts, but I don’t like the way they taste.
If desired, you can form a barrier with the aluminum foil when making the two kinds of roasted Brussels sprouts. This way, there’s no chance the sweet and spicy sprouts will mingle with the traditional ones.
Roasted Brussels Sprouts {Two Ways in One}
Ingredients
Sweet and Spicy Roasted Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons toasted sesame oil
- 3 tablespoons Thai Kitchen Sweet Red Chili Sauce, plus more if desired
- 1 teaspoon McCormick Garlic Powder
- 1 teaspoon McCormick Black Pepper or McCormick Black & White Pepper, or to taste
- ½ teaspoon McCormick Crushed Red Pepper, or to taste
Traditional Roasted Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon McCormick Ground Sage
- 1 teaspoon McCormick Ground Thyme
- 1 teaspoon McCormick Sea Salt, or to taste
- 1 teaspoon McCormick Black Pepper or McCormick Black & White Pepper, or to taste
Instructions
- Preheat oven to 425F and line a baking sheet with aluminum foil for easier cleanup; set aside.
Sweet And Spicy Roasted Brussels Sprouts:
- To one side of the baking sheet, add the Brussels sprouts, evenly drizzle with sesame oil, sweet red chili sauce; evenly sprinkle with the garlic powder, pepper, and crushed red pepper.
- Toss well with your hands to coat evenly. Turn all sprouts so the cut side is down.
Traditional Roasted Brussels Sprouts:
- To the other side of the baking sheet, add the Brussels sprouts, evenly drizzle with olive oil, evenly sprinkle with the sage, thyme, salt, and pepper.
- Toss well with your hands to coat evenly. Turn all sprouts so the cut side is down.
- Optionally make a barrier with aluminum foil to divide the two sides.
To Roast:
- Bake for 12 to 15 minutes, remove baking sheet from the oven, and flip all sprouts so the cut side is up.
- Optionally add additional sweet chili sauce to the Sweet and Spicy side.
- Return baking sheet to the oven and bake for an additional 15 minutes, or until sprouts are as done as desired. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Holiday Side Dishes:
ALL OF MY THANKSGIVING RECIPES AND CHRISTMAS RECIPES!
Balsamic Roasted Brussels Sprouts — Think you don’t like Brussels sprouts? The balsamic glaze on these will change your mind! Fast, easy, and accidentally healthy!
Air Fryer Brussels Sprouts — The air fryer makes these Brussels sprouts perfectly crispy on the outside, tender on the inside, and the mildly spicy honey butter glaze makes them IRRESISTIBLE!
Sweet Potato Casserole with Butter Pecan Crumble Topping — The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that’s irresistible! Easy and you can pre-assemble to save time!!
Slow Cooker Stuffing with Sausage — Easy stuffing that’s full of flavor from the sausage, onions, and more! You don’t even need to brown the sausage first and everything cooks together! A time and oven-space saver on holidays!
Post is brought to you by McCormick. The recipe, images, text, video, and opinions expressed are my own.
I have been pre-cooking ground beef for a long time – it is just so much easier to do it once and be done with if for a while. Sometimes I cook a batch that is just plain ground beef – and then I’ll do another batch and add green peppers and onions. I also store mine in freezer zip lock bags due to the storage issue – much easier to store flat.
Recipe looks wonderful. i hope you don’t mind but i added this recipe to my site with working links to your page. can’t wait to try this one out!
What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product.
What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product.
What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product.
I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.
Joseph Donahue
A friend of mine buys chicken kotlets from a Persian store in LA area and she says they are amazing. Will share your recipe with her. Although your recipe is with turkey, I’m sure she’ll be thrilled to be able to make it herself. Thanks for the recipe 🙂
A friend of mine buys chicken kotlets from a Persian store in LA area and she says they are amazing. Will share your recipe with her. Although your recipe is with turkey, I’m sure she’ll be thrilled to be able to make it herself. Thanks for the recipe 🙂
A friend of mine buys chicken kotlets from a Persian store in LA area and she says they are amazing. Will share your recipe with her. Although your recipe is with turkey, I’m sure she’ll be thrilled to be able to make it herself. Thanks for the recipe 🙂
Loved these!!!! Hard to pick a favorite between the two–the sweet chili version is very creative and worked so well. I ended up making chicken and did half with your sweet chili marinade and the other half with the same savory spices as the sprouts. We all but polished off the entire pan of brussels–yum!
Thanks for the five star review and I’m glad that it was hard to pick a favorite! Glad you were able to make some chicken with my marinade too. I can totally relate to almost polishing off a tray of sprouts in a sitting :)
I am baking Brussels spouts and I am using a lot of condiments. Trying your recipe next time. Thanks!
Aren’t Brussels sprouts just the best? I can’t wait to try the spicy version!
I loved the spicy version so much! :)
Loved these!!!! Hard to pick a favorite between the two–the sweet chili version is very creative and worked so well. I ended up making chicken and did half with your sweet chili marinade and the other half with the same savory spices as the sprouts. We all but polished off the entire pan of brussels–yum!
I want to try these sprouts!! I usually go the balsamic route but I love the seasonings in both of these and have everything except fresh sprouts. It’s grocery day so I’ll report back!
Oh excellent! I’m glad you’re going to try these out very soon. Keep me posted!